how do i cook ground beef?

Put it in a skillet over medium high heat. Use your spoon or spatula to break up the meat as it cooks. When the meat is completely brown with NO PINK, it is done. Yes you can drain the fat as you go if it is producing alot of liquid. Or you can wait until it's done cooking. Hamburger can be purchased with different fat levels. When the meat is done you can then add whatever you think you would like to it. Hamburger is pretty flexible.

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Depends on how lean the ground beef is. If the meat is extra-lean (5 to 8% fat), then you probably can get away without draining the meat. If the meat is 10% or higher in fat content, I would drain some if not all of the grease from it.

I prefer using 5 to 8% fat content and not draining the grease. There will be very little if anything to drain anyway, but what little grease there is will add a lot of flavor.

As for time of cooking, that depends what you plan on doing with it after wards. If not going to be cooked/baked any further, then cook until no longer pink?!? H'm, I really don't know. I just have a sense of when I think it is done.

Get a skillet and a spatula (the metal scraper kind, not a plastic one!). Put the skillet over the fire, toss in the ground beef, and mash it around with the spatula until it's in little pieces. How long it takes depends on the temperature and the amount of beef. Usually about 10-30 minutes for a pound or so. It'll all be brown when you're done.

When you're pretty much done cooking, You can drain off the fat into a can, which will make the remaining meat a little less flavorful, and a lot less fattening. If you're all crafty like, you can strain the fat a couple times, and make candles, or soap or whatever... or you can toss the can in the freezer for a while, and toss it in the trash just before garbage day.

Ground beef is very versatile and it really depends on what you will be using it for. The draining of grease depends on the grade of beef you purchase. Sometimes, the quality its good and it will barely drip any grease. That is the best beef for taco salad or spaghetti. Now how to cook it again depends on what you will do with it. Make sure to season it accordingly. The meat is cooked when you do not see any red meat. It should be evenly brown. Now on how to season it. I love Sazon Goya. Have you tried it? It is a Spanish seasoning that you can use on everything! It's basically a seasoning and it gives the meat a very good taste. You can also use salt to taste, garlic, pepper. Taste it before you add different spices. You can add fresh onion and green peppers cut up. Again, it depends on what you will be using the beef for. Do not be afraid to experiment. Food does not taste good bland. Add a little bit of this and that..and soon you will learn what to use and how much to add! Have fun in the kitchen.

You can put it in a pot with water completely covering it, and boil it, and break it up as it cooks. Then, drain out the water.

It's kind of hard to drain grease off of it WHILE you're cooking, unless you have a special pan with raised grill lines, or a George Foreman Grill.

What are you trying to cook with it?

You can always cook it in a pot, breaking it up as it goes, then when it's done, drain the grease out, by carefully holding the lid over it a little off-center, so the grease comes out, and the hamburger stays inside. In that case you'll want to pour it into an empty metal can, or something you can throw in the trash after the grease hardens. If you let it go down the drain, it might solidify and clog the drain.

The main thing is to cook it until it turns a grayish color. Draining is good to reduce fat, calories and cholesterol, but most of the flavor is in the grease, unfortunately. None the less, I recommend draining it, for health reasons. Fried or broiled it will still taste good, even after draining it. Beef can be cooked in a number of ways, like frying or broiling (cook over a flame). You can also boil it, bake it, or whatever. Just make sure it's cooked through to kill dangerous bacteria.

If you can, go to your butcher and get fresh ground beef and before he makes it into gorundbeef ask him to take off the fat. That way you can control how much grease is in your gound beef && can later put as much or as little oil as you want. also if you can afford to put olive oil or canola in your meat and not vegtable oil that would be great. Oh and if you put raisins, spanish olives, chomped onions, and a little bit of spaghetti sauce (the one with big chunks of tomatoe and/or onion) it would make a great ground beef. (add these ingridients after the ground beef is well cooked)

a lot of good information that you should take into consideration. the first rule i learned about cooking ground meat is if you want to cook it fast, cook it slow. by that i mean do not use a high temp. if the temp is high the meat will char on the outside and be raw on the inside. another good way to prevent this is to not make the patty too thick. keep the thickness down to 1/2" or under. remember the more fat the more the burger will shrink. do not press down on the burger when cooking. this will cause it to be dry. cook about 5 min on each side only turning once. to test for doneness use you thumb to push on the burger. it should be firm and spring back. that is well done (not burned). when cooking patties you do not have to drain. if cooking loose meat for sandwiches or as an ingredient for other dishes you can use a cauldron to drain the grease and rinse well with hot water.

loose meat sandwiches:

heat veg oil in skillet. reduce heat to med. add diced onion and small amt. of garlic. cook 5 min add 1-2 lbs of ground beef. cook beef until no pink shows. drain and rinse. return to heat. salt and pepper to taste. add enough chicken broth to cover meat. cook on med until most of liquid is absorbed by beef. spread hamburger bun with mustard and put on some dill chips. over fill buns with meat and dig in. very good with cold beer.

You should cook it till it is brown all the way through .And yes it is best to drain the grease at least when you are finished you don't want to eat the blood you just cooked out of the hamburger.If you are cooking it for say spagetti .I suggest you drain it while cooking it helps to brown the meat a little better.

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